These plant-based corn croquettes are a delicious teat also suitable for celiacs!
Much has to be learned from ancient cultures, especially if their knowledge is validated through time. One of the most important discoveries of pre-Columbian civilizations is the possibility of using corn as a staple of the regular diet.
Corn is a very complete food that contains mainly vitamins A, B, and E, as well as countless minerals, which promote metabolism in the body, has antioxidant properties, is rich in minerals, and is an excellent source of protein and fiber.
Learn how to make these corn croquettes!
- 2 cups of corn kernels
- 1 cup of uncooked rice
- 1 large onion
- 1/4 red pepper
- 1 vegetable broth
- 2 tbsp of cornstarch
- pepper and nutmeg to taste
- frying oil to taste
Make the croquettes
- Peel and chop the onion and garlic, into small cubes, cut the pepper into cubes, and in a hot frying pan, add oil and fry the vegetables for about 4 minutes or until the onion is transparent, add the corn kernels and the vegetable stock and stir until all the ingredients are integrated, remove from the heat and reserve.
- While boiling the rice in plenty of water until tender, drain and let cool slightly.
- In a processor, place the rice and grind until you get a very small grain of rice, then add the onion, garlic, pepper, corn and grind until it forms a paste, add the 2 tablespoons of cornstarch, salt, pepper, and a little grated nutmeg (or powder).
- Fill a saucepan with plenty of oil and bring to medium heat.
- When the oil is hot, pour out portions of the dough with a spoon.
- Fry until the dough is browned on the bottom and then, with a slotted spoon, flip the croquettes and fry until golden brown on the other side.
- Take out and place on absorbent paper.
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